If you think only potatoes are far out the popularity in, if not all, in some households (Potato Gratin), how about eggs being the other favourite? In my house, goodness me, speak about eggs? We love eggs crazily. Eggs are never forgotten and they, mind you, will somehow head into dishes (Char Kway Teow). Either as one of the supporting ingredients or as the core ingredient (Egg Rasam & Egg Curry Masala).Today, obviously, I am featuring eggs again. The main highlight in fact for this Portuguese cuisine (Chicken Devil Curry, Devilled Prawns & Pada Salt Fish Pickle) Egg Vindaloo. Boiled eggs in a spicy, thick and curry leaves scented gravy.
Ingredients
5 eggs - hard boiled, remove shells and prick evenly with a fork all over
1 green chilli - chopped
1 (about 100g) onion - chopped
1/2 inch ginger - chopped
5 garlic - chopped
For vindaloo paste
4 dried red chillies
4 dried red chillies
1 tsp black pepper seeds
1 tsp fenugreek/halba seeds
1 tsp coriander seeds
1 tsp black mustard seeds
** dry fry these ingredients over low heat to release aroma and then blend/process to a thick paste
Other Ingredients
100g (about 1 tbsp) yogurt
1 tsp turmeric/kunyit powder
3 sprigs curry leaves
4 tbsp oil
Salt for taste
Method
In the heated oil, sauté chilli, onion, ginger and garlic.
Add vindaloo paste and turmeric powder.
Stir and cook till aromatic and oil splits.
Add eggs, yogurt and curry leaves and season with salt.
Stir all in together and dish out.
MMM~~ THis looks super yummy! I like this one. :)
ReplyDeletemt
http://www.facebook.com/meitzeupage
I have never worked with whole seeds and the whole method of "dry fry" does interest me. I am sure that it imparts quite a bit more flavor than the powdered stuff. How I would like to sample this spicy egg dish! Delicious post.
ReplyDeletesounds sooooooooper tempting..
ReplyDeleteTasty Appetite
Wow, this dish is a beauty!!! I've never heard of egg vindaloo (only meat versions), but it looks wonderful!
ReplyDeletePS...saw your wax museum photos on facebook...I'd be cuddling up with George Clooney, too :)
hmmm this one is do able :)
ReplyDeleteHey Nava, I always see this in restaurants but have never tried making them. Love the eggs :)
ReplyDeletei love the earthy taste of this dish. i really miss malaysia!
ReplyDeletethanks for visiting my blog
http://ohbite.blogspot.com/2011/12/my-pechay-garlic-sauce-as-superhero.html
that was my favorite nava!! yummy love to try your recipe sometime :D
ReplyDeleteOh my gosh, that looks amazing. I love the spices that are used. I do think I would prefer the eggs to mutton....just my thought.
ReplyDeleteWow, this is such a cool recipe. I have to try it!
ReplyDeleteI haven,t had eggs in curry from so long, how come? This looks great.
ReplyDeleteThanks so much for all the comments, you know for me its like a quick meal that I can prepare for my family and this recipe fitted it perfect.
ReplyDeleteMy fav egg vindaloo...Cant forget the old and comfort dishes..
ReplyDeleteMmmmm...looks so good with rice!
ReplyDeleteI just love easy and delicious meal like this, Nava!
This looks fabulous--I love vindaloo but have never seen one with whole eggs in it!
ReplyDeleteOooh I've never seen egg vindaloo before! This sounds delicious! Yumm!
ReplyDeletehi nava, this is great looks appetizing, never tried before.. thanks for sharing
ReplyDeleteso delious..:)
ReplyDeleteLOL...too bad you couldn't have smuggled George home in your suitcase :)
ReplyDeleteOhh looks real good. Eggs are my fav.
ReplyDeleteI've seen and eaten something like this in nasi kandar shop... not sure they are the same or not.
Btw why do you need to prick the eggs? Is it so that the gravy can seep in? And what do you use for the pricking?
I actually thought this was an Indian dish :). Egg is always good with any style.
ReplyDeleteHi Nava, wow.... makes me drooling and my keyboard flooded with saliva. Your egg vindaloo so tempting, guess extra rice for me no problem.LOL Have a nice day.
ReplyDeleteNava, I ADORE hard boiled eggs. This sounds SO amazing! What a delicious dish! Buzzed this one - it's incredible!
ReplyDeleteThank you again everyone for all the amazing comments.
ReplyDeleteAmy - I have replied your query on your blog. Btw, use a fork to prick and yes, for the gravy to sip into the eggs.
Yummmm....Egg and Vindaloo..Great combination!!
ReplyDeletethe vindaloo looks so special and great! it kinda reminds me of curry puff which i normally eat :)
ReplyDelete-FiSh
ohFISHiee.blogspot.com
My favorite egg recipe of all the time,I know taste really great with NASI,,,I'm drooling now,we call it " semur telor " in Indonesia,great post Nava,make me,,want to go home to see my beloved mother :)
ReplyDeleteRidwan
very interesting christmas dish you have. most would say ham and cheese for filipinos but i think it will always be skewed pig over a charcoal called lechon..
ReplyDeleteI just salivated looking at those photos -- gorgeous dish! Love vindaloo :D
ReplyDeleteWow, that sounds fantastic. I love vindaloo curried items, but on an egg, it sounds even more tasty - I imagine the creamy yolk would be a great contrast,
ReplyDeleteI never thought vindaloo was Portuguese all of this years I thought that was Indian, learned something new today
ReplyDeleteI never knew vindaloo is from portuguese cuisine..Yumm
ReplyDeleteAbsolutely stunning!!! The vindaloo looks so flavourful
ReplyDeleteA delicious egg recipe.I love the appearance with rich gravy.
ReplyDeleteOh do yum... I will lap it up full
ReplyDelete